Spicy ClemenGold and Green Apple Chutney
| Recipe By: | Ishay Govender |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Can keep for a few days in the fridge. |
| Serving Suggestion: | Serve on crusty buttered bread or with grilled chicken, fish or in sandwiches. |
| Prep Time: | 10 minutes |
Ingredients
- 1 tsp cumin seeds, lightly roasted
- 1/2 tbls caraway seeds
- 1 tsp pink peppercorns, to garnish
- 4 fresh curry leaves (optional)
- 1 bay leaf
- 2 pods cardamom, crushed
- 4 star anise
- 1/4 tsp cayenne pepper
- 6 segmented ClemenGolds, juiced
- 1/2 lemon, cut into 8 slices for garnishing
- white sugar
- 1/2 Granny Smith apple
- 1 Tbsp vinegar
- 1/8 tsp sea salt, plus extra to taste
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Cooking Instructions
- In a large dry non-stick pan, on medium heat, add all the spices and leaves except the pickle masala or cayenne pepper.
- Toast spices for a few minutes until aromatic, shaking pan from time to time. Don’t allow spices to burn.
- Add all toasted spices, except bay and curry leaves to a mortar and grind with a pestle – keep some knobbly and the rest fine.
- Quarter the apple, remove seeds and slice into ¼ cm thick slices.
- Add a teaspoon or two of lemon juice to the slices – to prevent browning.
- In the same pan used to toast the spices, add the ClemenGold segments, and turn the heat up to medium. After a minute or two add the lemon juice and sugar, stirring. Allow the sugar to dissolve and the segments to soften slightly.
- Add the apple slices and 1 tablespoon. Cook for a minute.
- Add all the spices, including pickle masala and bay and curry leaves and salt. Cook for two minutes, stirring.
- Remove from heat and enjoy hot or cold.
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